Recipe courtesy of Guy Fieri

Sweet and Sour Cucumbers

Name: Sweet and Sour Cucumbers
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 cups
Ingredients: 1 3/4 cups white vinegar; 1 tablespoon kosher salt; 2 tablespoons granulated sugar; 1 clove garlic, crushed, plus 2 tablespoons, thinly sliced; 2 serrano pepper, seeded, and sliced into half moons; 2 English cucumbers, ends trimmed and thinly sliced on a mandoline; 1 red onion, peeled and thinly sliced on a mandoline

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 1 hr

Yield: 2 cups

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Ingredients

1 3/4 cups white vinegar

1 tablespoon kosher salt

2 tablespoons granulated sugar

1 clove garlic, crushed, plus 2 tablespoons, thinly sliced

2 serrano pepper, seeded, and sliced into half moons

2 English cucumbers, ends trimmed and thinly sliced on a mandoline

1 red onion, peeled and thinly sliced on a mandoline

Directions

In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.